Time 10m Yield 10 Number Of Ingredients 7 Steps:
In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat. Remove meat from marinade; discard marinade. Cook meat as desired.
Time 3h35m Yield 6 servings Number Of Ingredients 10 Steps:
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight. Preheat the oven to 400 degrees F. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Time 1h25m Yield 4 servings Number Of Ingredients 8 Steps:
In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine. Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour. Preheat grill. Brush and oil the grill to clean. Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil. Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes. Serve the chicken with grilled lemon. Call yourself a superstar! March - Why We Love: Lemons
Time 1h20m Yield 6 servings Number Of Ingredients 14 Steps:
Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking. Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare. Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.
Time 2h25m Yield 6 Number Of Ingredients 7 Steps:
In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.
Time 2h5m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Mix all ingredieants well. Pour over chicken and marinate at lease 2 hours (or overnight). If using fish, only marinate 1/2 hour. Grill chicken or fish on B-B-Q, or broil in broiler. This makes enough for 6 boneless, skinless chicken breasts.
Number Of Ingredients 9 Steps:
Place chicken in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together oil, zest, juice, garlic, parsley, thyme, salt, and pepper. Pour marinade over chicken; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.
Time 10m Yield 1/2 cup, 2-4 serving(s) Number Of Ingredients 8 Steps:
Roughly chop the rosemary leaves, thyme leaves, and lavender flower/s or leaves (if using). Place herbs, salt and pepper into a mortar and pound with a pestle, until herbs are crushed and fragrant. Add garlic and lemon zest and pound until garlic makes a paste - add a little of the olive oil if necessary. Now stir in the lemon juice and the olive oil and mix together. Pour mixture into a small screwtop jar. Fix lid securely and shake vigorously until mixture thickens and emulsifies. Pour over meat, cover and marinade in the refrigerator for 1-2 hours before cooking. Pour any marinade left in the bowl over the meat while it cooks.
